Learn How to Make French Fries the Right Way!
So let’s get cooking! I’m hungry!
How to Make French Fries Perfect Every Time!
Recipe Video
Recipe Ingredients
- 4 Large (approximately 2 pounds (900g)) Russet Potatoes
- Ice Water (for soaking)
- 6 Cups (1420ml) Vegetable Oil for frying
- Salt or Specialty Salt like Onion Salt, Garlic Salt, etc., to taste
Recipe Instructions
Step 1 - Preparing the Potatoes:
- Peel the potatoes and place them in water to prevent discoloration. Cut them into quarter-inch slices removing any rounded sides to make them straight on all edges. Save the extras for another dish if desired.
- Ensuring uniform size as much as possible cut them into matchstick-sized strips (julienne) about 1/4 inch (0.6 cm) wide.
- Rinse the fries in cold water to remove excess starch then soak in ice water for at least an hour and a half.
- Take the cut potatoes out of the ice water and place on a cookie sheet lined with a paper towel to soak up the water. Store the potatoes in the refrigerator for an hour and a half to firm up.
Step 2 - First Cook (Blanching):
- Heat the vegetable oil to 275°F (135°C) in a large pot. Use a thermometer to ensure accurate temperature.
- Carefully place the refrigerated fries into the hot oil and blanch them for exactly 3 minutes. Ensure they don’t stick together.
- Remove the fries from the oil, drain on paper towels to remove excess oil, and let them cool for a bit. Transfer them to a baking sheet lined with parchment paper, ensuring they are spread out in a single layer.
- Place the blanched fries in the freezer for 2-3 hours. (You can prepare this step days in advance if needed).
Step 3 - Final Frying:
- Heating the Oil: Heat the oil to 400°F (200°C).
- Carefully place the frozen fries into the hot oil and fry until golden brown. Stir them occasionally to ensure even cooking. The purpose here is to make them crispy and golden, as they are already cooked through.
- Once fries reach the desired color, remove them from the oil, drain on paper towels, and season with salt or specialty salt while they are still hot.
- Serve the perfect French fries hot in a basket or plate with your choice of sauce, like ketchup or remoulade.
Enjoy your perfect homemade French fries!
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Notes
- If you have a mandolin and know how to use it, it can make the cutting process easier.
- The oil can be strained and reused.
- Freezing between the two cooking stages helps achieve a crisp exterior.
- The fries' final color is subjective, so cook them to your preference.
Private Notes
Frequently Asked Questions About How To Make French Fries
1. Are French Fries really French?
Despite their name, French Fries are not actually French. They are believed to have originated in Belgium, where locals fried potatoes in the 17th century. The term “French” is used to describe the cutting style, where potatoes are sliced into thin, elongated strips, known as “frites” in French.
2. What’s the best type of potato for French Fries?
To make the best French Fries, you’ll want to choose starchy potatoes like Russet or Idaho potatoes. Their high starch content ensures a crispy exterior and fluffy interior. Avoid waxy potatoes as they contain more moisture and may not fry up as crispy.
3. How can I make sweet potato fries at home?
To make sweet potato fries, follow a similar process to regular French Fries. Select sweet potatoes, cut them into thin strips, soak them in water, and dry them thoroughly. Fry or bake the sweet potato fries, and you can season them with either sweet or savory spices, depending on your taste preferences.
4. Do I really need to soak the potatoes before frying them?
Yes, soaking the cut potatoes in cold water for at least 30 minutes before frying is essential. This process removes excess starch, which helps achieve crispier French Fries. Rinse and pat the potatoes dry before frying.
5. How to avoid soggy French Fries?
Sogginess in French Fries can be avoided by making sure the oil is at the correct temperature before frying. Overcrowding the frying pan or fryer can also lead to sogginess. Fry in batches to maintain consistent heat and crispiness.
6. What kind of oil can I use to fry French Fries?
You can use a variety of oils for frying French Fries. Vegetable oils like canola, sunflower, or peanut oil are common choices due to their high smoke points. Some people also use refined coconut oil for a unique flavor. Avoid using olive oil as it has a lower smoke point and can impart a bitter taste.
7. Can I reuse the frying oil for making French Fries again?
Yes, you can reuse frying oil, but it should be filtered to remove any food particles and stored properly in a cool, dark place. After multiple uses, the oil will eventually break down and affect the quality of your French Fries, so it’s best to replace it after a few uses. Dispose of used oil responsibly or recycle it.
8. What equipment do I need to make French Fries at home?
To make French Fries at home, you’ll need a sharp knife or a fry cutter for cutting, a deep fryer or heavy-duty pot for frying, a slotted spoon or spider strainer to remove the fries from the oil, and paper towels or a cooling rack to drain excess oil.
9. What seasonings work best with French Fries?
Apart from salt and/or pepper, French Fries can be seasoned with a variety of herbs, spices, and flavorings such as garlic powder, paprika, rosemary, cayenne pepper, or even grated Parmesan cheese. Or sprinkle on a little Truffle oil to create a unique and tasty twist. Don’t be afraid to be creative.
10. What sauce goes best with French Fries?
French Fries can be served with a variety of dipping sauces, including ketchup, mayonnaise, mustard, malt vinegar, gravy, or specialty sauces like a delicious garlic aioli and cheese sauce, depending on your personal preferences. You can also get creative with toppings like chili, bacon, sour cream, truffle oil, or curry sauce. Some even like them drizzled in honey!
11. Why are my homemade French Fries soggy?
Soggy fries can result from overcrowding the pan, using oil that’s not hot enough, or not drying the potatoes properly after soaking. Ensure that the oil is at the right temperature and that the fries are not too crowded in the pan, allowing them to cook evenly and become crispy.
12. Can I freeze Homemade French Fries?
Yes, you can freeze Homemade French Fries to enjoy them later. After frying, let the fries cool completely, then spread them in a single layer on a baking sheet and freeze until solid. Transfer the frozen fries to an airtight container or freezer bag and store for up to 2-3 months. Reheat the frozen fries in the oven for best results.
13. How Long Do Homemade French Fries Last in the Fridge?
Homemade French fries will last 3-5 days in the refrigerator if stored properly. Reheat in the oven for best results.
14. How can I make vegan French Fries?
French Fries are typically vegan, as they consist of potatoes and vegetable-based oils. Just be sure to check the ingredients if using store-bought seasoning or serving with sauces, as some might contain non-vegan ingredients.
15. Is there a gluten-free option for French Fries?
French Fries are generally gluten-free since they are made of potatoes and fried in oils that don’t contain gluten. However, if frying in oil that has been used for products containing gluten, cross-contamination can occur. Make sure to verify other ingredients and seasonings for a completely gluten-free option.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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I tried these and turned out great, but, can I use clarified butter to fry them since it has a smoke point of 480. Would this be a good oil for frying